If you’re not following a gluten-free diet, don’t turn your nose up at this recipe just yet! Chances are, you’ve had this type of chocolate cake before. Some recipes and restaurant call it a Flourless Chocolate Cake. What makes this cake so delicious is its dense, fudgey texture and its rich, and pure, chocolate taste.
I recently had the gluten-free chocolate raspberry cake at Sweet Obession, and was immediately obsessed! It was fudgey, and chocolatey, and its centre oozed smooth, and tart raspberry sauce. While I don’t have the patience to make a raspberry sauce, and then figure out how to inject it into a cake, I was determined to find a recipe that would closely replicate this slice of chocolate heaven.
This is the pin that started it all. I must say, this is one of the simplest recipes I’ve ever encountered, and you most likely already have all the ingredients you need.
1. No one said this was a healthy recipe!
2. Preheat oven to 350 degrees
3. Melt chocolate and butter in a double boiler, or in the microwave. If you use the microwave, melt the chocolate in 30 sec intervals, and stir in between. The last thing you want is scorched chocolate! It took 3 minutes for my chocolate to completely melt.
4. Whisk eggs with sugar until fluffy – about 3 minutes
5. Slowly whisk melted chocolate into egg mixture
6. Line a 9″ cake pan with parchment paper, and butter the sides and bottom.
*Tip: use the wrapper from your butter to grease the pan.
7. After filling the cake pan, put it in a water bath, with the water halfway up the cake pan, cover the pan with foil, so the water bath can create some steam.
8. Bake for about 1 hour and 20 minutes, until it appears set, and your finger comes clean when you touch the centre.
9. Let it cool COMPLETELY, and EAT!
It is key that the cake is cooled completely. Think of it as a cheesecake, after its baked, it needs time to cool and set.
If you have any tips on how to inject a cake with raspberry sauce, please share!